Busy moms, this Red Velvet Cake with Cream Cheese Frosting delivers a show-stopping dessert without a lot of fuss. The layers bake evenly, the frosting whips up fast, and kids always ask for seconds. If you like easy crowd-pleasers, this Red Velvet Cake with Cream Cheese Frosting will become a go-to for birthdays and weeknight treats. For another simple family-friendly dessert idea, check out Apple Cider Cheesecake Cookies for a seasonal twist.
Why You Will Love This Recipe
This Red Velvet Cake with Cream Cheese Frosting works because the batter is forgiving and the frosting holds its shape. You mix wet and dry ingredients separately, then fold them together with minimal stirring. That keeps the cake tender.
It uses staple ingredients and one pan per layer. The frosting is rich but not overly sweet, so kids and adults enjoy it. It stores well, so you can make it ahead and relax.
How to Make Red Velvet Cake with Cream Cheese Frosting
Ingredients
2 ¼ (338 g) cups plain / all-purpose flour, ¼ cup (35 g) corn starch / cornflour, 2 tablespoon (16 g) unsweetened cocoa powder, 1 teaspoon (5 g) baking soda / bicarbonate of soda, ½ teaspoon (3 g) salt, 1 cup (250 mL) canola oil (or any other flavourless vegetable or cooking oil), 125g (½ cup) unsalted butter, melted and cooled slightly, 1 ½ (360 g) cups caster / superfine sugar, 2 large eggs, 1 teaspoon (5 mL) white vinegar, 1 cup (250 mL) buttermilk — substitutes do not work well for this recipe, 2 teaspoon (10 g) vanilla extract, 2 tablespoon (40 mL) red liquid food colouring OR 1 tablespoon (10 g) high-quality gel food colouring, 125 g (½ cup) unsalted butter, at room temperature, 250 g (8.8 oz / 1 cup) block of cream cheese, at room temperature, 4 cups (560 g) icing / powdered sugar, 2 tablespoon (40 mL) lemon juice, 1 teaspoon (5 g) vanilla extract
(These ingredients make two 8-inch layers of Red Velvet Cake with Cream Cheese Frosting.)
Directions
- Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line TWO pans measuring 20 cm (8 inch) with baking paper.
- In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda and salt. Whisk until well combined.
- In a separate large bowl, whisk together the oil and the cooled butter until well combined. Add sugar, eggs, vinegar, buttermilk, vanilla and food colouring. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until combined (a few lumps are okay – don’t overbeat).
- Evenly distribute the batter between the two prepared tins. Bake for 35-40 minutes or until lightly browned around the edges and a skewer inserted in the centre of the cakes comes out clean.
- Allow to cool for 10 minutes in the tins before transferring to a wire rack to cool completely.
- In the large bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese until thick, pale and creamy (about 3-4 mins).
- Add the icing sugar, lemon juice, and vanilla, and beat until very pale and thick (about 5 minutes). Add more icing sugar or lemon juice to adjust consistency as needed.
- If the cakes are very domed, level the top of each cake with a serrated knife.
- Place one cake on a large, flat plate. Top with one quarter of the cream cheese frosting and spread the frosting evenly over the cake.
- Flip the second cake upside down onto the first. Top with half of the remaining frosting, spreading the frosting from the centre towards the edges of the cake.
- Use the remaining frosting to cover the sides of the cake. Use a flat (palette) knife to smooth out the top and sides.
- Crumble up the offcuts of the cake and sprinkle along the sides and top of the cake, if desired.
- Refrigerate for 1-2 hours or until frosting is firm. Keep the cake refrigerated until ready to serve.
Red Velvet Cake with Cream Cheese Frosting
A show-stopping Red Velvet Cake with Cream Cheese Frosting that delivers a tender, delicious dessert perfect for birthdays and casual family treats.
- Total Time: 60 minutes
- Yield: 12 servings 1x
Ingredients
- 2 ¼ cups plain / all-purpose flour
- ¼ cup corn starch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup canola oil
- 125 g unsalted butter, melted and cooled
- 1 ½ cups caster sugar
- 2 large eggs
- 1 teaspoon white vinegar
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons red liquid food colouring or 1 tablespoon gel food colouring
- 125 g unsalted butter, at room temperature
- 250 g cream cheese, at room temperature
- 4 cups icing sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 160°C/320°F (fan-forced) or 180°C/355°F (standard). Grease and line two 8-inch pans.
- Sift together the flour, corn starch, cocoa powder, baking soda, and salt in a large mixing bowl.
- In another bowl, whisk together the oil and cooled butter, then add the sugar, eggs, vinegar, buttermilk, vanilla, and food coloring; mix well.
- Combine the wet and dry ingredients; whisk until just combined.
- Distribute the batter evenly between the two prepared pans and bake for 35-40 minutes.
- Let cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
- For the frosting, beat together the butter and cream cheese until creamy. Add icing sugar, lemon juice, and vanilla, and mix until thick and pale.
- If needed, level the cakes, place one layer on a plate, and spread with frosting. Top with the second layer and frost the top and sides.
- Sprinkle cake crumbs on top if desired and refrigerate for 1-2 hours.
Notes
Use high-quality gel food coloring for better color and texture. Store in the fridge for 3-4 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
How to Serve
Serve slices chilled or at cool room temperature. The Red Velvet Cake with Cream Cheese Frosting tastes best with a cold glass of milk for kids and a cup of coffee for grown-ups.
For parties, plate small slices with a berry on top. For casual family nights, cut generous wedges and let everyone help themselves.
How to Store
Keep the cake covered in the fridge. The Red Velvet Cake with Cream Cheese Frosting stores well for 3-4 days. Cover the cake with a cake dome or wrap the plate tightly in plastic wrap.
If you want to freeze it, freeze single slices wrapped in foil and placed in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.
Tips and Variations
Use high-quality red gel food colouring if you prefer richer colour with less liquid. The Red Velvet Cake with Cream Cheese Frosting needs the buttermilk for its texture, so avoid substitutes.
Make cupcakes with the same batter and pipe the frosting on top for easy portioning. For a dessert platter, pair smaller portions with other treats like apple crisp mini cheesecakes for variety.
If your frosting feels loose, chill it briefly and rebeat it to firm up. If it becomes too stiff, add a teaspoon of milk at a time until you reach spreadable consistency.
FAQs
Q: Can I make this ahead?
A: Yes. Bake the layers a day ahead and store them wrapped in the fridge. Frost on the day you serve for the best look.
Q: Can I skip the red colouring?
A: You can, but the classic look changes. The flavour stays the same. Use less colouring if you prefer a softer hue.
Q: Will the frosting melt in warm weather?
A: It can soften. Keep the cake chilled until serving and slice when ready to eat.
Conclusion
I know busy schedules make dessert time tricky, but this Red Velvet Cake with Cream Cheese Frosting keeps things simple and special. Try it for a weekend celebration or a midweek treat, and save this recipe to make again.
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